Strawberry Coffee Cake With Peanut Butter Streusel Recipes

STRAWBERRY COFFEE CAKE

Steps:

• Preheat over to 350°F and line a 9x9-inch baking pan with parchment paper.
• Cream together the butter and sugar in a mixing bowl.
• Beat in the egg and vanilla. The mixture may be a bit lumpy, that's okay.
• Combine flour, baking powder, and salt in a separate bowl.
• Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
• Gently fold in the strawberries with a rubber spatula.
• Pour the batter into the prepared baking pan.
• In a mixing bowl, beat topping ingredients until fully combined.
• Sprinkle the topping over the top of the batter and bake for 30 to 40 minutes until the top is golden brown and a toothpick comes clean from the center of the cake.
• Allow the coffee cake to cool in the pan for about 1 hour before cutting. This gives the coffee cake time to finish setting up.

FRESH STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

STRAWBERRY COFFEE CAKE

Steps:

• In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

STRAWBERRY COFFEE CAKE

Steps:

• In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
• In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
• Pour mixture into a greased 8-inch square baking dish.
• Place strawberries evenly over the top of batter.
• To make the topping: Combine the flour and sugar in a bowl.
• With a pastry blender, cut in the butter until consistency of coarse crumbs.
• Stir in pecans.
• Sprinkle mixture evenly over the strawberries.
• Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

CRUMB-TOPPED STRAWBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries., For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries., Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

STRAWBERRY SOUR CREAM STREUSEL CAKE

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

BUTTERY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch square cake pans with cooking spray.
• Mix all dough ingred. together until moist, and beat 1 minute.
• Spread 1/4 of the dough in each pan.
• Mix all filling ingred. together.
• Divide filling in half and sprinkle over dough in each pan.
• Then divide remaining batter between each pan.
• Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
• Bake 30-35 minutes or until a toothpick comes out clean.
• Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
• Drizzle the baked cakes while warm.

BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
• In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
• In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
• In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
• In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).